What chemical in milk that reduces spicy taste?

Here's why:

* Capsaicin: The compound responsible for the "heat" in spicy foods is called capsaicin. It binds to receptors on your tongue called TRPV1, sending signals to your brain that you perceive as "hot."

* Casein's Role: Casein, a protein found in milk, has a unique structure that allows it to bind to capsaicin. This binding action physically removes capsaicin from your taste receptors, reducing the intensity of the spiciness you experience.

While other components in milk like fats and lactose may also play a role in reducing spiciness, casein is the primary factor.